Notification

Log in or Register now to access these features:
. Save recipes to your own personal cookbook
. Build a personal shopping list from recipes
and advertised specials

Log in or Register now to access these features:
. Save recipes to your own personal cookbook
. Build a personal shopping list from recipes
and advertised specials

Bell Peppers Stuffed with Rice Italian Style

Preparation: 5 min.
Cooking: 25 min.Total: 30 min.

2 large red bell peppers

1 1/2 Cup tomato sauce

2 Cup cooked brown rice

2 Tbsp parsley , chopped.

1/2 tsp Italian seasoning

Cut peppers in half lengthwise; remove seeds and membranes. Steam pepper halves until cooked crisp-tender; set aside. Combine 1/3 of the tomato sauce with cooked brown rice, 1/2 of the the chopped parsley, and the Italian seasoning. Heat over moderate heat, stirring gently until well blended. Add a little water if needed to prevent sticking. Spoon remaining tomato sauce into bottom of a 9 inch pie pan. Place pepper halves on top of sauce, then fill with rice mixture. Bake at 350 ℉ degrees until hot. Sprinkle with chopped parsley and serve.